Rice

All posts tagged Rice

Black Rice Salad

Published July 10, 2018 by lynn k scott

As part of my psuedo-raw, vegan, vegetarian diet I made up this dish.  I thought it would be great for lunch and it was!

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I started by making just half a cup of black rice.  Yes, I know, they look like little ants in a salad, but it’s SOOOOO good.  That, and you can use it to freak out your kids.  Either way, it’s a win!  Sorry…couldn’t resist; ok, I didn’t really try either.

Then I cut up some veggies to add to my salad:  Cucumber, mini bell peppers, cherry tomatoes, a bit of fresh cilantro, fresh basil and fresh dill (I put that one everything), shredded carrots and a few beets.  I made up a light dressing to toss it in.  Mixed everything together and divided into two portions.  I had lunch for two days.

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I will say, adding avocado to the salad, right before you eat it, will take it to a whole new level.  I am going to be making more for my lunches.  It is definitely better than the standard lettuce salad.

This salad was vegan, gluten-free and DELICIOUS!  I modeled it off a recipe I have been making for years (not my personal recipe).  You can make either or make it a combination.  Either way, it’s salad season…

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Should’ve listened to Mom

Published June 6, 2018 by lynn k scott

There are some chores in the house I just do not want to do.  The solution?  Easy – make your tween do them.  I mean, it’s her house too and learning to take care of it is part of growing up.

Now, I will mention my husband is Filipino and my daughter is half Filipino.  Both of them live on rice.  Me…I’ll stick to my potatoes.  While I have no problem making rice, several times a week, I don’t like cleaning the rice cooker.  Hence, my daughter has been assigned a new chore.

When I told her to make sure she cleans it, I got the typical, “ok” which was followed by her forgetting.  I was going to make a point in this case.  Yup, I’m that type of mom.  So, I let the rice cooker sit there.  I knew there was a bit of rice left in it.

Last night, right before dinner, I pointed to the rice cooker and stated, “after dinner you will clean that”.  She reluctantly agreed (as if she had a choice).

What ensued was hysterical.

She opens the rice cooker and there was a bit of a smell.  Cue gagging noises and her holding the rice pot as far away from her as possible while she takes it over to the garbage.

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I start laughing.  Well, it was funny.

Then, she has to glove up because as she said, “I’m not touching that with bare hands”.  I think if a hazmat suit had been available, she would have suited up.

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It was then time to interject some motherly advice.  I said, “I bet you’ll remember to clean it after each meal now, huh?  There is a reason I ask you do things within in a certain time frame.  I knew what would happen if you let it go too long.   Your mom does know a thing or two.”

She completely agreed and I don’t think she’ll be forgetting to clean the rice cooker anytime soon.  Sometimes kids have to learn by doing in order to appreciate the wisdom of their parents.

Must have Pot!

Published February 17, 2017 by lynn k scott

…the Instant Pot that is!

I admit it…I’m a kitchen gadget-holic.  I don’t go to meetings, because I openly acknowledge my appliance, gadget, cookware addiction.  I embrace it!

This past December, at my husband’s company Christmas party, I was able to select the Instant Post Duo 7-in-1 Pressure Cooker.  I had been eyeing this for quite some time, however, being the cheap-o that I am, refused to shell out $100+ for another gadget.  Plus, my husband might’ve divorced me.  I buy kitchen gadgets/appliances like he buys car parts (5 cars/2 drive…just saying).                                                                                                                     20170111_183616.jpg

Needless to say…I am addicted!!!  Some people call it a “magic pot” and it can feel that way.  When I can cook an entire, whole chicken in 25 minutes…it’s a bit magical.  Granted, it’s a pressure cooker, not an oven, so there’s no crispy skin.  Some people will pop that chicken into the oven for 5-10 minutes to crisp the skin, but I don’t normally eat the skin anyway.   I also love using chicken quarters (pictured) and shredding them for tacos or enchiladas.

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While the chicken is resting, let’s use some of that leftover cooking liquid and make some rice pilaf!  There’s even a rice button.  It doesn’t get simpler than that.

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Chicken not your thing?

What about hard-boiled eggs?  Can you believe just 4 minutes in the Instant Pot (commonly referred to as the IP), 4 minutes of natural release and 4 minutes in an ice bath.  Done!  The shells peel off much easier too.

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Trying to eat healthier…how about some homemade Greek yogurt?  I go through a lot of yogurt.  For gluten-free yogurt, it costs just under $3.50 for a 32-ounce container.  For about $2.50, I can turn an entire gallon of milk into a 64-ounces yogurt.  Then I strain it from the whey and I have Greek yogurt.  The whey can be used in making bread, smoothies and all sorts of baking options.  Take some of the yogurt, blend in some berries (maybe a bit of honey) and make homemade yogurt pops…DELICIOUS!

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One of the best aspects of the Instant Pot is I can come home, make a meal that takes hours in just about 30-minutes.  I used to use the crock pot.  However, that would finish hours before I got home, turn itself to warm and sometimes the meat would be dry.  No more. Those days are over!

There’s a Facebook group IP Community.   There’s another Facebook group just for IP recipes!  My addiction has come “full circle” and I’ve added a second Instant Pot to my counter tops.  I couldn’t help myself.  The first one was free (from the party) and there was one at the flea market, brand new, for $50 (SQUEAL of excitement)!!!  Ok, so I took the money from my truck payment; don’t judge me.  I just had to have it.  My husband rolled his eyes.  He knew it was coming home with us.

I have the ability to have an IP just for making yogurt and one for savory dishes.

So, if you’re a foodie…this is a kitchen must-have.  If you’re going to a wedding or housewarming…bring an Instant Pot and you’ll be the favored guest for quite some time.

 

Thank You Betty Crocker

Published June 23, 2016 by lynn k scott

As my mother’s three year angel-versary approaches (6/25), I can’t help but remember how she always would turn to her red, Betty Crocker cookbook to teach us girls how to cook.  My mother was not a stellar cook, by any means.  In fact, some of her dishes were so bad, even the dogs snubbed their noses at the “treats” were trying to pawn off on them. I will say, she was a better baker than cook.  I always thought the same of myself, until I became an adult.  Now, I am a better cook, although I can hold my own in the baking department.

My specialty as a teen, was making peanut butter cookies.  My younger sisters always asked me to make them.  We didn’t have a kitchen aid, food processor or a lot of fancy gadgets to help us; we did most everything by hand or used a hand mixer, if needed.

That cookbook is such a reminder of my mom.  I used it to learn how to convert measurements, how to cook vegetables, and to make homemade brownies.  Every Christmas, we would make divinity.  I still keep that tradition alive today.  Although, in CA, when it rains half of the winter, it can make it challenging for the divinity to set up right.  If you’ve never had the fun experience of racing against the clock to get the divinity out of the mixing bowl, via two buttered spoons, onto a cookie sheet covered in wax paper, only to have the humidity too high and reduce your divinity clouds into sticky, flat, white puddles…you’re missing out.  However, when it turns out just right…it’s a sugary piece of Heaven that melts in your mouth.

Tonight, in 85 degree weather, I stood near a warming 350-degree stove, and prepared the white sauce to go with my scalloped potatoes.  Once that was completed, I peeled my potatoes (in batches), sliced them thin on my mandoline slicer, arranged them in a nice scalloped design in the ceramic baking dish and alternated layering with adding the sauce. It was during the layering process, I thought about my mom.  She would always remind me to cut the potatoes as thin as possible.  Thankfully, I have a mandoline now and I would be lost without it.

I didn’t get the chance to cook for her often as an adult, but when I did, it meant a lot to her.  I was the cook in our family, after my died passed several years ago.  She loved my Spanish rice.  Neither her, nor my sister, Kathi, could cook rice that wasn’t from a microwavable bag.

Since we didn’t have a lot growing up, when my mom would make scalloped potatoes, it was usually with chopped up ham.  It was a fairly inexpensive casserole, that fed a family of five.  My family now, doesn’t care for the ham in it and they will tolerate the potatoes, as they prefer rice, but they let me make my scalloped potatoes every now and then.  Little do they know how much it means to me.

If you don’t already, I encourage you to cook with your kids, siblings, spouse; family. Spend time together.  Make memories.  Share these moments for generations to come.

 

 

Review of Sweet Potato/White Potato Gratin

Published January 14, 2016 by lynn k scott

Yesterday, I reblogged a post about a Sweet Potato and White Potato Gratin.  It looked so good that I had to try the recipe.  So I did; last night.  Here’s my review of the recipe.

First, it’s a very easy recipe to follow.  The above link has the recipe and directions, should you want to try for yourself.

First I shredded the cheese.  I don’t use pre-shredded, because they add a coating to the cheese to keep it from sticking.

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Then I mixed up the spices….

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I used Tarragon instead of Rosemary, because that’s what I had on hand.  I don’t think it hindered the final result at all.

I have a mandolin that has two thickness settings.  So I set it on thin and then just sliced what I needed for the recipe as I was layering the sweet and white potatoes.  I didn’t need to soak them in water, as the recipe calls for, by doing it this way.  The nice thing about using Yukon gold, or any potato with a thin skin, is you don’t have to peel the potatoes first. You can just slice them after you give them a good rinse.

I continued following the directions and started layering the potatoes.  I prefer to us scallop design (overlapping).

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I admit, it’s not the prettiest dish when all is said and done.  It’s a bit dark on the edges, but don’t let that stop you from making this.

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My family, who aren’t “potato people”didn’t care for it.  They chose to eat steamed rice instead of this.  However, this is nothing new.  My husband is Filipino and my daughter is half-Filipina.  Rice is a staple in our house and they would that with every meal if I let them.

I LOVE potatoes.  I tried it, just as prepared and thought it needed a bit more salt and pepper than was originally used in the recipe.  Also, when using 8-oz. of cheese, you will have excess liquid (oil) in the pan because of this.  I’m going to play with the recipe and perhaps mix in a little (gluten-free) flour to correct that.  That’s just my personal preference.

All in all, I think this dish is a keeper.  I really wasn’t in the mood to have chicken last night, with the rest of the family.  So, I prepared some peas and between the potatoes and peas, I had a very nice vegetarian dinner.

If you’re inclined to try the recipe, I’d love to hear your thoughts.

Enjoy!

Thai Food – My Favorite

Published March 8, 2015 by lynn k scott
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Shrimp pad thai

I never experienced Thai food until  after arriving in California.  Where I live, we have a very diverse cultural influence. There’s good and bad to that aspect, however, where food is concerned, it doesn’t get much better.  The very first time I had ever had Thai food, I had just finished a catering gig in San Francisco.  Some of my coworkers dragged me along, knowing I was still new to the area, for Thai food.  I had no idea what to expect.

We ended up in the Castro district of San Francisco.  The Thai restaurant was on the second level of what looked like a house.  I’ll never forget the entrance.  Me being the somewhat naive country girl, did a slight double take at the bar immediately bordering the restaurant:  Daddy’s Bar.  Conjur up whatever images you like, but I knew then why the Castro had its notoriety.  The restaurant’s decor, made me feel like I had stepped into another time.  I was immediately drawn in. Where my hesitations previously had been, now had been replaced with a sense of adventure in trying something new.  I only remember eating pad thai and a curry potato dish.  That began my love of Thai food.

Since then, I have eaten at various Thai restaurants around the Bay Area.  My favorite spot is about 10 minutes from my home.  The dish I fell in love with all those years ago is called Pad Thai.  I think every culture has their standard noodle dish, and this, in my opinion is the one for Thai.

It’s made using a long, flat rice noodle.  I have no idea what truly goes into the sauce.  I suppose I could look it up, but as it’s made differently depending on who’s recipe you used, I’m content in just eating it at the restaurant.  The sauce is a sweet and tangy with a reddish color.  Depending who makes it, the sauce can go from orange to red.  Some of the other ingredients are fried tofu,scrambled egg, alpha sprouts, peanuts, sliver of carrots, green onions and a lime wedge.  There is the option of adding meat. I typically order it with shrimp, although for the years I spent as a vegetarian, I had it without meat.

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Fresh shrimp rolls

Another favorite of mine is the fresh shrimp rolls.  My daughter doesn’t like this one because of the rice paper it’s wrapped in.  I admit, it can take a bit of getting used to and they are not good the next day because of the rice paper.  However, these wonderful rolls, cut in half make 6 tantalizing bites for your mouth to experience.

The roll’s filling consist of shrimp (or you can omit) and fresh vegetables.  I’m not 100% sure which vegetables are in it, because it’s hard to identify all rolled up.  It doesn’t really matter to me as I like vegetarian options.  Part of me will always enjoy my time as a vegetarian (even if some seafood is sprinkled in).  The rolls are served with either a sweet and sour sauce (thin sauce with a bit of kick to it – not like Chinese sweet and sour sauce) or a spicy peanut sauce.  I prefer the peanut sauce.  I never have to worry about my sinuses after eating that.  Woo!

A couple other dishes that I don’t get to eat as often as I’d like, as I share my order with my daughter, is something called yellow curry.  I was a bit hesitant to try this dish, all those years ago in San Francisco.  The word curry brought images of burning tongues and sweating foreheads to mind.  As I was reassured, it was a mild curry, I was delighted with the flavor of this dish.  I’ve ordered it on and off through the years.  It’s made with coconut milk, potatoes and onions and of course, yellow curry.  It’s not a pretty dish, but it is really good.

Coconut milk; another new thing for me.  I had never consumed food made with coconut milk, prior to eating Thai food.  I have developed an appreciation for how this simple milk, made from an near-impossible to penetrate shell, could be utilized in so many ways.  I now keep it stocked in my pantry as a staple ingredient because of its versatility.

The last dish I will share is a rice dish.  Being married to a Filipino, this country girl who grew up with a meat and potatoes staple diet, has learned more than I ever considered possible about rice.  Thai rice is a bit different.  They offer several varieties of rice dishes.  My favorite is pineapple fried rice.  It has pineapple, scrambled egg, chicken, prawns, cashew nuts, raisins, yellow curry and onions.  I will typically omit the chicken and sometimes the shrimp.  It’s a different fried rice than many are used to eating, but it has a wonderful flavor that is great with any dish.

So there you have it.  Some of my favorite Thai dishes.  Next time, I’ll plan the picture taking better.  I snapped a couple quick shots before it was gobbled up.  It’s hard to resist the incredible and delicious scents when the platters are set down in front of you.

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